FAQ about JIKKO and Japanese knives
Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -kiri (〜切り, lit. "-cutter").
Behn narrows his choices for best Japanese knife brands to Miyabi, Shun, and Tojiro. Miyabi is the most expensive, Shun moderate, and Tojiro a great value brand low on bells and whistles. He says Tojiro is the most durable and is less about the design, although they do have high-end options. Oct 2, 2024
Japanese knives are some of the most sought-after in the world. They have a reputation for being razor-sharp, exceptionally high-quality, and made from extremely durable materials. These knives can be used for a wide range of cutting tasks and will last for years if properly cared for.
If you're looking for a really sharp knife, you should take Aogami Super knife into consideration. It is the sharpest and longest lasting sharpness Japanese knife.
The Gyuto has a longer tapered tip and it is this tip that can be advantageous for cutting meat. Cuts on the bone or loosening tendons in meat can be done well. The Santoku, on the other hand, has a sickle-like tip and the tall blade allows it to handle large cuts like large vegetables and large fruits well.
To prevent a dull knife and keep it in excellent condition, here are the top things you should never do with a Japanese knife. Using the Wrong Knife for the Job. Twisting the Knife. Cutting Frozen Food. Improper Use of Cleavers. Not Hand Washing and Drying Immediately. Not Regularly Sharpening. More items... • Aug 5, 2024
DP Gyutou Chef's Knife Tojiro DP Gyutou Chef's Knife
A gyuto is one of the most versatile knives because it can be used with vegetables, fish, and meat. It resembles a Western-style chef's knife, with a rounded blade that lets you rock the knife while chopping, but it's a bit longer and not as tall. Oct 2, 2024
We have written a guide about which knives you really need but in short, the order you should be buying are: Gyuto – chef's knife, Petty/Paring, optionally a Nakiri or Santoku (these are Japanese style of knives and pretty handy at chopping veg and meat, carving and a bread knife.).
Japanese blades are typically harder (HRC 60+), ground thinner, and finished at a lower edge angle (≈15°), giving superior push-cut performance; Western knives prioritize toughness with thicker, softer steel and a 20–22° angle.
No—high heat, detergents and rattling will dull edges, warp handles and accelerate corrosion; always hand-wash and dry. (General manufacturer guidance)
Sakai Uchihamono was recognized as a “Traditional Craft of Japan” in 1982, certifying the region’s hand-forging heritage and quality standards. (METI traditional-craft listing)
Traditionally, Japanese knives are single-bevel edged — kataba — and this remains the dominant style. These are the knives of the established traditional Japanese cuisine and were originally developed from the Chinese double-beveled knives.
Types of Japanese Kitchen Knives GYUTO (Chef's knife) SANTOKU (Multi-Purpose) NAKIRI. Bird's Beak Paring Knife. USUBA. YANAGIBA. DEBA. CHINESE CLEAVER.
Never Cut On Stone Or Glass
The true enemy of sharp knives everywhere are glass cutting boards and countertops. Not only does cutting on them quickly dull and ruin the sharp edge of your blade, but they are also very unsafe. The slick surface will cause your knife to slip and the edge to roll.
To prevent a dull knife and keep it in excellent condition, here are the top things you should never do with a Japanese knife. Using the Wrong Knife for the Job. Twisting the Knife. Cutting Frozen Food. Improper Use of Cleavers. Not Hand Washing and Drying Immediately. Not Regularly Sharpening. More items... • Aug 5, 2024
As a large portion of Japanese knives has a single bevel edge they will not be compatible with most sharpeners. Neither would we recommend using an electric knife sharpener on serrated knives.